An Autumn Sundae

This creation is a bit of an impromptu dessert tonight. My sweet tooth has been speaking to me all week bit it got to the point after dinner that it could be ignored no longer. I'm trying desperately not to eat my entire body weight in sugar this week so I decided this was probably the 'healthiest' fix I could summon!

Blackberry Ice Cream Sundae

300g fresh blackberries

75g vanilla caster sugar

Good ice cream (I had to compromise on this one and used a low fat option - sigh)

Tip the berries and sugar into a pan, cover, then gently simmer for 10-15 mins until the berries have softened into a sauce. I kept mine 'textured' to try and keep the feelgood fruit factor going but if you prefer a smooth sauce just push the mixture through a fine sieve.

Spoon some ice cream into a sundae glass, top with a couple of spoonfuls of sauce and then repeat layers to the top of the glass. We did this while the sauce was still warm which made for some lovely melty, drippy spoonfuls. If I was being more sinful though I'd leave the sauce to cool completely and then top the sundae's with whipped cream, a nice thin homemade biscuit and some chocolate shavings.

Serves 4

Adapted from Good Food Magazine, September 09

I must apologise for the standard of the photos (again!) but I was in such a rush to inhale this that taking decent photo's of it was a bit lower on my priority list than normal. Sorry!